How to Cook Turkey

The turkey that we all enjoy on Thanksgiving, Christmas, and Easter was domesticated from a wild version that has been eaten for centuries. The wild turkey (Meleagris gallopavo) is native to North America. Before the 20th century, ribs were the feature of Thanksgiving feasts, but because of industrialization, the cost to produce turkey became relatively cheap for the amount of meat harvested. Wild turkey tastes gamier because of its diet and is almost entirely dark meat, even the breasts.

Types of Turkey

Turkey can be found in the same manner as chicken: whole, quartered, wings, legs, thighs, and breasts, both boneless and skinless. But turkey can also be found in bacon, sausage, or ground forms. Turkey is healthier for you than many other meats because of its low fat content. I have eaten turkey bacon, and it is quite tasty, but it looks very unnatural. Ground turkey makes very tasty burgers and sausages. It seems to work well as a filling for various vegetables, pies, and pasties.

Cooking Turkey

The white meat of turkey has the potential to be extremely dry if overcooked. One solution for this potential problem is brining the turkey the day before cooking. The brine penetrates the flesh and denatures proteins in the meat, which helps to trap water inside. The brine water also acts as a carrier for any flavors you want to add. To keep ground turkey from drying out, you can add onions and garlic, which will add moisture as well as flavor. Turkey isn't just for Thanksgiving anymore.